Thanks to Chef Matt McCallister of FT33 in Dallas for this recipe.
Roasted Cauliflower soup with Piquillo pepper, Grapes and Dill
2 heads cauliflower
3 garlic cloves
2 tablespoons olive oil
3 cups chicken broth
1 cup water
1 bay leaf
2 cups heavy cream
Preheat oven to 425°F.
Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.
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